Obviously there won’t be any crispy skin at the end, but the fish will still be delicious. Because of this, we recommend removing the fish skin prior to pan searing. This method will work for almost any fish, and works particularly well with black cod, rainbow trout, wild salmon (we recommend King salmon or Pink salmon fillets), or mahi mahi fillets.įlat fish (such as Pacific halibut or dover sole) tend to have darker, more leathery skin.
#Best pan for searing fish professional#
We recommend using the professional chef’s symbol for “hot pan, be careful!” which is a hot pad or towel draped over the handle (just make sure it doesn’t touch your heating elements or gas flame). Warning: Don’t forget that the pan’s handle is now rocket hot! Make sure everyone in your kitchen knows it too so somebody doesn’t grab what they think is a cool pan handle and burn themselves.
Gently flip your fish (again, be careful of splashing oil!) and briefly sear the other side, just to give it some color, and serve. When the fish has become opaque, remove it from the oven.Ĩ. Once the skin has crisped, move the entire pan to a 400 degree oven (make sure you’re using a pan with a handle that can withstand this heat (metal is best).ħ. Be careful to lay the fish in the pan starting with the edge facing you, so that any splashing hot oil caused by the rest of the fish entering the pan will travel away from you.Ħ. Gently place the fish in the pan, skin side down. Be careful not to get it so hot that it begins to smoke though.ĥ. In frying or sauté pan, get a high smoke point oil (such as peanut, grapeseed or vegetable … no extra virgin olive oil or Camelina oil please!) very hot. Wash the pliers in a cup of water after each bone to make sure you’re not bringing the bones back to the fish.Ĥ. Pull out any pin bones using needle nose pliers. The Best Pan Seared Grouper Recipes on Yummly Pan Seared Grouper, Easy Pan Seared Grouper With Gremolata, Pan Seared Grouper With Basil Brown Butter Sauce. Cut your fish fillet into steaks (the industry standard is 6 oz of fish per entrée portion).Ģ.
Here’s one of the best methods to cook restaurant quality fish at home:ġ. Like pan-roasting chicken, this restaurant classic is a hybrid cooking technique that uses the stove top for the initial sear and the oven to finish cooking the fish through. The key to achieving crispy fish skin is to use very high heat, and to serve the fish as soon as possible after it is finished. You know that beautiful piece of fish you always order in restaurants, the one with the nice crispy skin that you can never seem to replicate at home? It has probably been pan seared.